Real Cornbread

Description:

This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you're looking for a more muffinlike texture, substitute flour for half the cornmeal.

Ingredients:

3 tablespoons canola oil

2 cups yellow or white cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

1 large egg, beaten

1 1/2 cups nonfat milk or nonfat buttermilk

Preparation:

1

Preheat oven to 450°F. Place oil in a 9-inch cast-iron skillet or similar-size glass baking dish and transfer to the preheating oven.

2

Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (orbuttermilk); stir until just combined. Remove the pan from the oven and swirl the oil to coat the bottom and a little way up the sides. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.

3

Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.